One of the best ways I know of to get rid of Thanksgiving leftovers is to throw 'em all together and roll 'em up. Turkey Roll is incredibly simple. After all of the elaborate cooking we do for Thanksgiving, the week after is a time for simplicity.
I laid out about a pound of ground turkey on a Weston Silicone Mat, spread a layer of leftover Apple Sausage Stuffing over that, then finished it with a layer of my leftover Cranberry Chutney. I did do something just a little different this time. As we reflected on our Thanksgiving recipes today, a fellow Westonite shared with me that she put pears into her cranberry sauce this year. If you loved my recipe for Cranberry Chutney, let me tell you, adding about a cup of pureed pear to the recipe makes for the ultimate chutney.
So I mixed the pear into the chutney before spreading it over the stuffing. I rolled it all up (don't worry if it's not perfect, it's not like pumpkin roll - it won't come out neatly), and smothered the roll with the remaining chutney. I baked the roll in a loaf pan for 15 minutes at 375 degrees F and then sliced off pieces for the whole family.
One of the best things about this recipe is that it's excellent for the holidays. You can vacuum seal your Thanksgiving turkey and freeze it, then grind it up and make the roll closer to Christmas. The cranberry sauce gives the roll a very festive look.
For my Turkey Roll recipe, visit the Cooking With Weston Recipe Book.
One of the best ways I know of to get rid of Thanksgiving leftovers is to throw 'em all together and roll 'em up. Turkey Roll is incredibly simple. After all of the elaborate cooking we do for Thanksgiving, the week after is a time for simplicity.
I laid out about a pound of ground turkey on a Weston Silicone Mat, spread a layer of leftover Apple Sausage Stuffing over that, then finished it with a layer of my leftover Cranberry Chutney. I did do something just a little different this time. As we reflected on our Thanksgiving recipes today, a fellow Westonite shared with me that she put pears into her cranberry sauce this year. If you loved my recipe for Cranberry Chutney, let me tell you, adding about a cup of pureed pear to the recipe makes for the ultimate chutney.
So I mixed the pear into the chutney before spreading it over the stuffing. I rolled it all up (don't worry if it's not perfect, it's not like pumpkin roll - it won't come out neatly), and smothered the roll with the remaining chutney. I baked the roll in a loaf pan for 15 minutes at 375 degrees F and then sliced off pieces for the whole family.
One of the best things about this recipe is that it's excellent for the holidays. You can vacuum seal your Thanksgiving turkey and freeze it, then grind it up and make the roll closer to Christmas. The cranberry sauce gives the roll a very festive look.
For my Turkey Roll recipe, visit the Cooking With Weston Recipe Book.
I laid out about a pound of ground turkey on a Weston Silicone Mat, spread a layer of leftover Apple Sausage Stuffing over that, then finished it with a layer of my leftover Cranberry Chutney. I did do something just a little different this time. As we reflected on our Thanksgiving recipes today, a fellow Westonite shared with me that she put pears into her cranberry sauce this year. If you loved my recipe for Cranberry Chutney, let me tell you, adding about a cup of pureed pear to the recipe makes for the ultimate chutney. 
So I mixed the pear into the chutney before spreading it over the stuffing. I rolled it all up (don't worry if it's not perfect, it's not like pumpkin roll - it won't come out neatly), and smothered the roll with the remaining chutney. I baked the roll in a loaf pan for 15 minutes at 375 degrees F and then sliced off pieces for the whole family. 
